Butternut Squash Noodles

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Butternut squash presents a fantastic pasta substitute that holds its own. This winter squash can be roasted swiftly and used in place of zucchini noodles in various dishes. We particularly enjoy tossing it with a hint of olive oil and Parmesan, although marinara sauce is another favorite option. For a simple and gratifying meal, serve these squash noodles alongside Garlic Butter Meatballs. They offer a seamless transition from the summer zucchini to the flavors of fall, making them an excellent choice.

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast

Cuisine world cuisine

Servings

Calories 501 kcal

Ingredients

16 oz. butternut squash noodles
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
Freshly grated Parmesan, for serving

Instructions

Preheat oven to 425°. Place noodles on a large baking sheet and toss with oil, salt, pepper, and pinch of red pepper flakes. Roast until tender and golden in spots, 10 minutes.
Serve noodles warm with Parmesan.

Nutrition

Calories: 501kcalCarbohydrates: 77gProtein: 17gFat: 12gSaturated Fat: 2gCholesterol: 96mgSodium: 283mgPotassium: 283mgFiber: 4gSugar: 2gCalcium: 56mgIron: 5mg

Keyword Butternut Squash Noodles

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Butternut Squash Noodles